Chocolate Torte

October 13, 2017

Taken from The Sugar Free Family Cookbook by Sarah Flower

 

This is seriously good and would pass muster at a dinner party.  It is lush with a dollop of cream and some raspberries - mind you, for me, everything is lovely with cream and raspberries!!

 

 

 

Serves 8

 

Nutritional information Per Serving

378 Kcals

31g fat

9.3g net carbohydrates 

6.2g fibre

11.3g Protein

 

275g at least 85% dark chocolate

5 eggs, separated

150g erythritol blend or xylitol (or stevia to taste)

140g almond flour or ground almonds

 

  • Oil and line a 20cm round tin.  Preheat the oven to 180ºc/gas mark 4.

  • Melt the dark chocolate over a Bain Marie or very carefully in a microwave (this take seconds)

  • In a clean bowl, whisk the egg whites until they form soft meringue.

  • In another bowl whisk the egg yolks with the xylitol until light and fluffy.

  • Carefully fold in half the meringue mix to the egg yolk, gently add the chocolate, then the rest of the meringue mixture - carefully not to deflate any air.  Finally, fold in the ground almonds.

  • Pour this mixture into the tin before placing in the oven.  Bake for 30 minutes.  Turn off the oven and keep in for another 10 minutes.

  • The torte will be cracked on top but this is as it should be.  You can sprinkle with some cocoa.

 

 

 

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